How to prepare Summer Light Grilled Campechana
Serves 3 to 4
1/2 pound jumbo lump crab meat - picked free of shells
2 poblano peppers
1 small tomato, finely chopped
2 jalapenos, finely chopped
1/2 cup Clamato juice
1/4 cup ketchup
3 tbsp chopped cilantro
2 tbsp finely chopped white onions
1/2 teaspoon finely chopped garlic
3 tbsp fresh lime juice
3 tbsp olive oil
1 avocado, pitted, diced 1/4" cubes
Gas or Charcoal Grill
2 Medium Bowls - one for ice bath, one for resting peppers
How to prepare Shrimp & Crab
- Turn on the grill to high heat. Grill peppers directly over flame, turning occasionally until very tender and blackened all over. This should take approximately 10-12 minutes.
- Transfer poblanos to a medium sized mixing bowl. Cover with plastic wrap and let steam for 15 minutes.
- Peel peppers and discard seeds and dice into 1/4" pieces.
- Next, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes and drain.
- In a large bowl, mix poblanos, tomatoes, jalapenos, Clamato juice, ketchup, cilantro, onions, garlic, lime juice, oil, and 1/4 tsp.salt.
- Carefully fold in cooked shrimp, deshelled crab meat, and avocado.
How to assemble your dish
- Transfer to a serving vessel, garnish with cilantro sprig
- Serve with tortilla chips
What is Campechana? It comes from Campeche, a coastal state in Mexico, which is known for its seafood dishes, especially the shrimp cocktails offered beachside, and their popularity extends all the way up the coast in Mexico.
Tip from chef: After blackened peppers are peeled and seeds have been discarded, it is important to not rinse peppers before dicing. That way they will preserve their smoky flavor and add a piquant touch to the dish.